# Components:
→ Gingerbread Panels
01 - 3 cups all-purpose flour
02 - 3/4 cup brown sugar
03 - 1/2 cup unsalted butter, softened
04 - 2/3 cup molasses
05 - 1 large egg
06 - 1 teaspoon baking soda
07 - 1 tablespoon ground ginger
08 - 2 teaspoons ground cinnamon
09 - 1/2 teaspoon ground cloves
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon salt
→ Royal Icing
12 - 2 large egg whites (or 4 tablespoons pasteurized egg whites)
13 - 3 1/2 cups powdered sugar, sifted
14 - 1/2 teaspoon lemon juice
→ Decorations
15 - 1 cup assorted candies (gumdrops, mini pretzels, chocolate buttons, sprinkles, candy canes)
16 - 1/2 cup shredded coconut (optional)
17 - 1/4 cup mini marshmallows (optional)
# Preparation Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Cream unsalted butter and brown sugar together until light and fluffy. Incorporate molasses and egg, mixing until fully combined.
03 - Whisk all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a separate bowl. Gradually add to wet mixture, stirring until smooth dough forms.
04 - Divide dough in half. Roll each portion between parchment sheets to a 1/4-inch thickness.
05 - Use templates to cut dough into panels: two 4x6 inch walls, two 5x7 inch roof pieces, and two 4x5 inch side walls.
06 - Arrange panels on baking sheets and bake for 12 to 15 minutes until edges are firm. Cool completely on a wire rack.
07 - Beat egg whites until foamy. Gradually add sifted powdered sugar and lemon juice, mixing until thick and glossy. Transfer to a piping bag with a small round tip.
08 - Pipe royal icing along edges of panels and join to form the house. Hold pieces together briefly until set. Allow assembled structure to dry for 30 minutes.
09 - Use remaining royal icing to pipe details and affix candies, shredded coconut, and mini marshmallows as desired. Let dry completely before displaying.
